Shakshuka (baked eggs)

Jill Dupleix

This dish of eggs poached or baked in a spicy tomato sauce, popular across North Africa and the Middle East surprises every time with its rich, complex flavours. Also known as chakchouka, it's popping up on more and more all-day breakfast menus, served with sourdough toast or warm Turkish or pita bread.

Ingredients

2 red capsicum, chopped

1 yellow capsicum, chopped

1 medium eggplant, chopped

2 tbsp olive oil

400g canned tomatoes, chopped

2 tomatoes, diced

1 tbsp tomato paste

1 tsp harissa sauce (optional)

1 tsp ground cumin

1 tsp paprika

1 tsp sugar

Sea salt and black pepper

4 to 6 good eggs

Yoghurt and coriander leaves for serving

Method

Before starting: Workshop the right pan, the right heat and the right timing, so that you end up with a spicy, thick stew and eggs with set whites and runny yolks.

Cook the base stew in advance, then you can divide it among small heatproof pans before adding the eggs. The number of eggs depends on the size of the pan.

1. Heat the oil in a medium frying pan, and cook the capsicums and eggplant for 10 minutes over medium heat, tossing well, until softened.